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a low-carb dish - 24 g carbs total
9 servings at 2.7 g carbs per serving
| 1/4 C | olive oil |
| 2 lbs | boneless beef round or chuck steak, cut into 2 inch cubes |
| one C | dry red wine (cabernet sauvignon) |
| 3/4 t | powdered guar, a thickener - look in a health food store |
| one t | paprika |
| one t | dried leaf oregano, crushed |
| 1/4 t | freshly ground black pepper |
| one | onion, cut in half, then thinly sliced |
| 2 | green Bell peppers, coarsely chopped |
Preheat oven to 250 degrees F - yes - that's 250 degrees F.
In large pan over medium-high heat, heat oil, then brown beef in hot oil.
Remove beef with oil to large baking dish with oven-proof lid.
Put wine and guar in blender. Blend about 10 seconds; pour over beef in baking dish.
Add paprika, oregano, black pepper, onion, green peppers (and mushrooms if desired but count the sodium) to dish and stir well.
Cover dish. Bake 5 hours.
| Sodium content in milligrams | ||
| 2 lbs | boneless chuck steak | 146 |
| one C | cabernet sauvignon | 16 |
| 3/4 t | powdered guar | 5 |
| one t | paprika | 1 |
| one t | dried leaf oregano | 1 |
| one | onion | 4 |
| 2 | green Bell peppers | 2 |
| Recipe total = 175 mg | ||
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